Creamy & Spicy Buffalo Chicken Alfredo Stuffed Shells
This recipe mashes up creamy Alfredo pasta and spicy buffalo chicken into comforting stuffed shells. It's easy enough for a weeknight but special enough for a gathering, combining cheesy, spicy, and creamy flavors.
Equipment
- Large pot
- Large bowl
- 9x13-inch baking dish
- Medium saucepan
- Whisk
- Spoon or spatula
Ingredients
- 20 shells jumbo pasta shells ~
For the Buffalo Chicken Filling
- 2 cups cooked, shredded chicken leftover, rotisserie, or quick-boiled
- 1 cup buffalo sauce your favorite brand
- cream cheese softened
- blue cheese crumbles optional
For the Alfredo Sauce
- 2 cups milk
- 2 tbsp unsalted butter
- garlic minced
- all-purpose flour
- grated Parmesan cheese freshly grated preferred
- black pepper a pinch or to taste
For Garnish (Optional)
- fresh chopped parsley or green onions
Instructions
- Step 1: Prep the Oven & Pasta. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta shells. Cook them according to package directions until just al dente. Drain well and let them cool enough to handle.
- Step 2: Make the Buffalo Chicken Filling. In a large bowl, combine the cooked, shredded chicken, the cup of buffalo sauce, the softened cream cheese, and the blue cheese crumbles (if using). Mix thoroughly until everything is combined into a creamy mixture.
- Step 3: Stuff the Shells. Spoon a generous amount of the buffalo chicken filling into each cooled pasta shell. Arrange the stuffed shells in a single layer in a greased 9x13 inch baking dish, fitting them snugly.
- Step 4: Start the Alfredo Sauce. In a medium saucepan, melt 2 tbsp butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn it.
- Step 5: Make the Roux. Whisk the flour into the melted butter and garlic. Whisk constantly for 1-2 minutes to form a smooth paste (a roux).
- Step 6: Whisk in the Milk. Gradually whisk in the 2 cups of milk, a little at a time, ensuring no lumps. Keep whisking gently as the sauce heats up. It will thicken in about 5-7 minutes to coat the back of a spoon.
- Step 7: Finish the Sauce. Remove the saucepan from the heat. Stir in the grated Parmesan cheese and black pepper until the cheese is completely melted and the sauce is silky smooth. Taste and adjust seasoning if needed.
- Step 8: Pour & Bake! Pour the creamy Alfredo sauce evenly over the stuffed shells in the baking dish, ensuring all shells are coated. Place the dish in the preheated oven.
- Step 9: Bake Until Bubbly. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the tops are lightly golden brown.
- Step 10: Rest & Garnish. Let the dish rest for a few minutes after removing it from the oven. Garnish with fresh chopped parsley or green onions before serving. Enjoy!
Notes
Substitutions & Additions: Swap blue cheese for feta or Monterey Jack, add a splash of heavy cream to the sauce for extra richness, stir in sautéd finely chopped celery/carrots or cooked broccoli florets, use cooked ground turkey instead of chicken, or toss the ingredients with penne or rigatoni and bake as a casserole.
Tips for Success: Cook pasta al dente to prevent falling apart, drain shells well to avoid watery filling/sauce, use softened cream cheese for a smooth filling, whisk constantly when making the roux and adding milk to prevent lumps.
Make Ahead & Storage: Stuff shells and place in dish up to a day ahead (cover and refrigerate). Make sauce separately, cool completely, and store in an airtight container in the fridge (up to 3 days). Pour chilled sauce over chilled shells before baking and add 5-10 minutes to bake time. Store leftovers in the fridge for 3-4 days (cover tightly) or freeze (baked dish or unbaked components). Thaw overnight in fridge. Reheat individual portions in microwave or cover dish and warm in 350°F (175°C) oven.
Less Spicy Option: Use half the amount (1/2 cup) of buffalo sauce in the chicken filling initially and add more to taste, or choose a mild buffalo sauce brand.